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  • Writer's pictureRobin Rhine McDonald

Thai Butternut Squash Curry

I ended up with a giant butternut squash from our organic produce box we get every week. We're signed up with a CSA (Community Supported Agriculture) group. It's a great way to get organic produce on a regular basis, support local farmers, and support a cause that you care about. We buy from Good Life Organics. They support local schools! They're also very nice and friendly.

I've made butternut squash soup before, but I've always used cream or whole milk. I have recently discovered that dairy does not affect my body well and has been a contribution to my acne. I try to avoid it. In an effort to make a delicious soup without dairy, I discovered the possibility of making THAI butternut squash soup. It was SO delicious! Sweet, spicy, and savory all in one!

Not to mention, this soup is an EXCELLENT immunity boost in this time of usual sickness. The soup is loaded with garlic, ginger, and organic chicken broth. Then of course, there's all the helpful nutrients in the squash such as fiber, Vitamin A, Vitamin B6, and Vitamin C. Plus, if you serve it with some extra veggies and rice, you're getting even MORE nutrients. That's always what we want to look for when putting together a meal.

So how do you make it?! Well, I wanted to highlight one ingredient. The list will say a red Thai curry paste. But I would like to propose you go to your local Asian market and find this curry:

I have made other curries with the Thai curry paste I've found at stores, but NOTHING compares to how delicious this one is. This one creates the flavor you're used to tasting at Thai restaurants. Trust me. It's worth it!

However, I understand not everyone is in LA where Asian markets are abundant. I was helped out by a good friend who got it for me. So kind! I'm really grateful. I hope you can find it too!

Anyway! Here is how you make this amazing soup.


  • 1 large butternut squash, de-seeded, peeled, and diced (I peeled it by slicing off the outside with a knife)

  • 1 tsp of coconut oil

  • 1 small yellow onion, diced

  • 4 cloves of garlic, minced (If you don't have a garlic press yet, ya gotta get one!)

  • 1.5 inch long piece of ginger root, freshly grated

  • 1.5 Tbs of red Thai curry paste (Mae Ploy, panang curry paste!)

  • 2 cups of organic chicken broth (I get mine in bulk from Costco)

  • 1 (15oz) can of full fat coconut milk

  • 1/2 tsp of salt

  • 1/4 tsp of pepper

  • 1/3 cup of cilantro, to garnish


  • Saute the onion in the coconut oil in a large pot. Once they're cooked, add the garlic, ginger, and Thai curry paste. Cook for about 3 minutes.

  • Add in the squash and the chicken broth. Bring the broth to a boil then let it simmer for 20 minutes or until the squash is tender. Set the pot on an inactive burner with the lid off to cool for about 5-10 minutes.

  • Pour the pot into a blender & blend it until smooth.

  • Once blended, bring it back to the pot on medium heat. Once it's warm, stir in the coconut milk.

  • Serve with cilantro on top! I loved it with brown rice and veggies. Adds a bit more to the meal.

  • Enjoy!

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